Method of producing butter.



' srarns PATENT carica.

` LPHEUS rar', or'.jnou'isVILLE,` KENTUCKY'.

f c zenof-tle United States, residing atLouis-f ville, infthe' county of Jefferson and State of Kentucky and uselial- 4Wlpph lthe following is a specification.

,have invented a certain new llflethod 'of Producing .fButtver, of

iisi'ver'tion relates tobutter processes,

' y sweet or sour mil-k, or sweeter sour1 cream.

My. object, further, is to obtain a morelv 'homogeneous butter, and one. with better keeping qualities.

My' invent-lon conslsts inthe-details of operation hereinafter more fully described and claimed.

The drawing illustrates the apparatus preferred for operatingaccording ,to my method, Figure 1 illustrating the apparatus "in sectional elevation, and Fig. 2 being aplan view of the vesseL-with the operating mechanism removed, the-arrows indicating, the direct-iongof thecurrents set up 1n the 'Contents of. the vessel. 3 is a vdetail perspective view of the stralner; Fig. 4 is a. partial sectional/- view of the vessel, showing the strainer' in position; and Fig. 5- is a detail perspective View .of the nut that holds the 'spigot in t-he vessel and receives the strainer to support it in the vessel.v

Briefly described, the apparatus comprises two `,co acting agitators 1, mounted on shafts@ vwhich are journaled in a bracket 3 eiztending acrossthe top of the vessel 4.

- The transvei'seishaft 5 has al bearing 5 in the bracket '23," "and carries, flanking s -aid bear-ing and facingitoward each other, two

bevel ge'ars 5a. 'f [rhese bevel gears 5a mesh.

, with bevel pinionsQafon' the shafts 2. y The gears 5abeing outside the pinions 2a, they act as guards against entanglement between the meshing' gears and pinions; the bearing 5', between the gears, forms an yelongated handle for lthe entire apparatus, `to be grasped during operation for. holding 'the' lsohject vis to secure a more'thor'ough lration of the but-ter elements from the ot milk elements, either with the use of l th at the' tubular shaft 4intervals METHoD- erjeiifonucmo BUTTER. y

A Specification lof' Letters Patent. Patented Jll'ly 30, 1912. lApplicatimi led Februaryl, 1912. Serial No. 678,577. c

play being preventedbv t-he pinions abut-v ting these bearings.

Eachagitator 1 comprises a tubular shaft 1a and 4uppermember 1, integrally formed, las here shown,' and a lower member 1 at# tached to the member 1. The'tubu'lar shaft. 1a has, also integralwith it, a hub 1a which is secured to the shaft 2 by av set screw, so

and its agitator members may be adjusted'up anddown on the shaft Q. This hub 1a joins its tubular shaft by arms 1a, s o that the upper end of each tubular shaft 1s left open for the admission of air. The bracket 3 is curved up, or

`arche-d over the vessel, so that vthe hubs 1a may be adjusted above the rim of the vessel',

-whereby the liquidin the vessel may reach a level close to the rim without overflowing the upper ends of the tubular shafts, where such a height of liquid may be desirable. v Eachmember 1" or-1 of an agitator 1 consists 1n a plane body part 1b or 1b", re-

spec'tively, with triangular parts 1 or 1W.

respectivelbent at right 'angles' thereto, 4atx t-herearound, with intervening straight parts 11l or 1d of the' periphery of the plane ,body p'art left intact and exposed., las is best yshown in Fig'. 1. These lower and upper members, thus formed, are assembled inversely, with the, triangular Preferably, the upper one has said parts embracing the corresponding parts ofthe flower one, so that there will be no lodgement oit' solid particles, as of butt-er, between the' parts. The members are secured together by passing bent-over points 1e of the tri-an` gles 1v on the upper member 1 through slots 1f in the triangles 1 of the lowerA member 1f', and passing similar points 1e,

rou the lower member 1l through similar slots 1f in the'upper member. The result of such assemblage of these parts is' a boX-like agitatolof polygonal form,I some of the sides of which vtare closed and the others open.; On account 'of the triangular shape ot the parts l. and 1C", the closed sides will-lack triangular regions which merge with the openxsides and thus add to the area of the openings from the interior of the agitator, whichthes openings constitute.

` providing a series of the slots`1f and 1frespect'ively, in the triangular parts of ,thel upper and lower menibersfin vertical alinement, the distance between 4the plane by the,operation above described.

crably from uto .65 degrees Fahrenheit,

While sweet or sour milk may be used at a.

somewhat higher temperature, or from to degrees Fahrenheit.

For attaining the best results,-tlie'agita'-, tors should be near the bottom of the body of liquid, as illustrated.

The atmosphere, Where vthe operation takes place, maybe of the usual living' temperature, or about 70 degrees Fahrenheit. lVith the milk elements thus in the vessel, and the agitators thus adjusted, the agitation, with accompanying' aeration hereinbefo're described, is maintained for a period 'of =from three to five minutes, or until the Whole of the butter elements 'has been thoroughly separated from the other millielements with uzhichthey were associated in the liquid used. This period 'of' time is ample, due to the superior" temperature, or som What below', preferably .at from 50 to 55 degrees Fahrenheit. The

butter is now agitated and aerated in .this body ,ofcool Water, in the manner hereinbefore described, to granulate itfand to increase the thoroughness ofseparation of the residue. This body of-Water, with the residue'that it separates from the granules, is

.drawn off, and freshwater added, continuing the agitating and aeratmg operation therewith, -and such repeated application of ther cool Water'and agitation and aerationmay be continued until Such operation ceases to cause inurkiness in the water applied and drawn otl".

' If desired, to operate .with 'the greatestV convenience and eiiiciency, the application andv drawing oft1 of the Water -niaybe continuous, as by supplying` it from suitable means, such as the faucet 8, over the rim of the vessel, as shown in Fig.

Then the water is found perfectly clear,

after such continued operation, which will be of from one to two minutes duration-,thc operator may be assured vthat a most come -v plete `separation of the residue from the Ibutter has been accomplished. At this stage,

also, the granulation Will have become complete, the granules of butter approximating,

in size, the commonly `known granules of sugar. It is through the minute division ot the butter substance, into this tinely granulated condition, that the action of the aerating and agltating operation, and the repeated application of the water, resultsin so thorough separation of the residue from -t-he but-ter. The last of theu'ater may now be Withdrawn, and the granulated but-ter, lett in a mass in the vessel, is ready for the salting operation, preparatory to Working the butter into'the lsolid consistency that is to have] for use.

For salting the mass of granulated butter, a. solution is prepared, composed -substantially oit onelpint of salt to one gallon of lWater, and introduced'. into the Vessel with the granulesl at atemperature of lfrom 50. to

' 55 degrees Fahrenheit, orjof about the teml perature ofthe waterlthat was used for the granulationancl' final separat-ion.A The agi-.-y tation .and aeration 1s now resumed, by the, loperation of the mechanism, preferably ai a speed reduced from that of the separating operations, fora period offrom thirtytt! sixty seconds; This operation,- las is read-5 ily seen, is the reverse of the separating operations', and the agitation and aeration serves the 'purpose of bringing saltfsolution particles into intimate relation with every particle of the granular mass. Hence, the' slowness of the agitation, `to' cause Contact of long duration between the lrespective particles of the butter and solution, rather than violent action, which, best suited to'.

the separating operations, is here not yrequired.

On completion ofthe agitation of the granules and solution, as. above described,

the salt-solution may be withdrawn, and v the inass of granulated butter, now thoroughly salted, wlth great homogeneity, mayV be taken from th'e vessel and allowed to drain to such an extent as may be conven'-,v

ient, and then lWorked into the properpuseful consistency in any suitable and well known manner. Preferably, however, the

pervious` ladle or scoopasthis ismore con-f 'venient than removing' the 4granules from the'vessel after the liquid'medium has been withdrawn. The purpose-of using vthe 'vvater for 'the final separat-ing and granulating operation atV the relatively low temperature, and of using the salt solution at'such 'a tempera` ture, is t"maintai n `audesirable hardness to the butter granules throughout the voperar-- tions, so as to produce a iinished product of great. firmness and `inene'ss of texture, after the final Working. vSuch a temperature, also, is best adapted for initially forming the butter granules during the final separating operation, as above described.

y The quickness with which the" butter is plicityof the operations, constitute m method economical in very high degree. A

salt solution'inay be retained lwith the4 thelsame time, the thoroughness withvwhich the other elements are removedfrom the dergoes when kept for considerable time.

" causing a mixture of butter elements with i Ar/lso, the thoroughness of the first separatmg operation results in a superior residue, becausethe aerating operation, instead of the other elements in the residue, as is the fi i5 rates the different elements.,

case with simple agitation,- and with indifferent forms of aeration, completely sepa- Thus, with the use of cream, the resultant buttermilk willbe a distinct product, without the particlesofbutter usually found present in it,

whenit is the reside from such ordinary churning operations.` The residue from the I A use of milk, either sweet or sour, will likewise be a distinct product, with the absence of a large proportion of the milk solids other than the butter elements, which were combined with the butter elements in the butter made from suchl whole milk. Butter made from whole milk is of supe'riox` food value,`owing to the high variety of nutritious ingredients contained. My method of producing such butter results in an espey:its

-cially homogeneous combination'of these elementsin' the finished product.

From the above, it will be seenthat., along with increased economy of production, butter, and the residue therefrom, will have vhigher useful values.

' VhilelI vhave illustrated means and cer- -tain Speciiedr-ules of procedure in exemplifying Iny method, I do not wish to be understood as 'being limited tothem precisely,

' but What I claim as new and desire to secure by Letters 'Patent is:

The method of producing butter consisting in producing ebullition in a body of milk elements by tangential collision of two volumes of air therein, in a vessel with unobstructed concave walls.

2. The method of'producmg butter consisting in producing ebullition in a body of t milkel'ements by rotation solely of hollow agitators therein, tangentially to each other,

-with means to supply atmospheric air to the hollow agitators and toy allow it to escape freely, under atmospheric pressure, into the milkjelements, in separate Volumes from lthe respective hollow agitators, and to collide tangentially. 60

3. The method of'producing butter consisting in producing ebullition in a body of milk elements by tangential collision of two bodies of air near the bottom thereof, in a vessel with unobstructed concave walls.

4c. The method of producing butter con-' sisting in producing ebullition in a body of milk elements for a period .of from three to ten minutes by causing two volumes of air, under atmospheric pressure, to collide in the central region of the body, to separate the butter from the other milk elements, then drawing off the residue, then placing a quantity ofl fresh water in association with the butter and producing ebullition in the water and butter thus associated, for a period of from one to two minutes, to granulate the butter, then drawing otf the water and placing a solution of salt and water in association with the granulated butter, and then producing ebullition in the solution and butter for a period of from thirty to sixty seconds, and then withdrawing the uncoinbined salt solution, and suitably working the salted, granules to consistency for use.

5. The method of producing butter consisting in producing ebullition in a body of milk elements until the butter is separated from the other milk elements, then withdrawing the residue from the butter, then y applying fresh water to the butter and producing ebullition in the water and butter until the residue is completely separated from the butter and the butter is granulated, then drawing olf the last of the water, then applying a salt solution to the butter and producing ebullition in the solution and butter until the butter is thoroughly salted, and then withdrawing the uneombined solution, and suitably working the salted granules to consistency for use.

6. The method of producing butter consisting in separating the butter while the milk elements are in a state of ebullition produced solely by juxtaposed hollow agi-- tators with atmospheric inlets ,causing collision of separate volumes of air under atmospheric pressure in the central region of the body of milk elements.

7. The method of producing butter cousisting in separating the butter by producing ebullition by drawing air under atmospheric pressure into the milk elements, and suitably dissociating the butter, thus separated. from t-he resultant residue.

S. The method of producing butter consisting in separating the butter by producing ebulhtiou by drawing air under atmospheric pressure into the milk elements, withdrawing the resultant residue, and then applying and withdrawing fresh water to and from the butter and producing ebullition in the water in associationwith the butter,

until-the separation of said residue is thorough and complete.

9'.. The method of producing butter which u consists in separating the .butter by producing ebullition by drawing air under atinosplieric pressure into the milk elements, withdrawing ,the resultant residue, and then applying and withdrawing fresh water to and from the butter, continuously, and keeping up ebullition therein, until the separation of saidjresidue is thorough and complete, and until said butter is granulated, for the purposes set forth.

10. The method of producing butter which consists in separating the butterby producing ebullition by drawing air u-nderatmospheric pressure into themilk elements,l

withdrawing the resultant residue, then applying and withdrawing fresh water to and from the butter, and keeping up ebullition therein, until lthe' sepa-ration of said residue i is thorough and complete,- and until Vsaid butter is granulated, and then withdrawing the last of thewater and-applyingsalt so- .lution to the butter and producing ebulli-v tion therein, until the granules are thoroughly salted, and then withdrawing the uncombined salt solution and suitably work- AISPHEUS FAY.'

Witnesses HAT'riE M. FAY,

A CLARENCE PUDEN. 

